Pumpkin Coffee Cake (Print Version)

Soft pumpkin coffee cake with layers of cinnamon streusel and a drizzle of creamy icing.

# Ingredients:

→ Streusel Topping

01 - 3 cups all-purpose flour
02 - 1 cup packed brown sugar
03 - 1/2 cup granulated sugar
04 - 1 teaspoon kosher salt
05 - 1 tablespoon ground cinnamon
06 - 1 tablespoon pumpkin pie spice
07 - 1 cup unsalted butter, melted

→ Cake Batter

08 - 2 1/4 cups all-purpose flour
09 - 1 1/2 cups granulated sugar
10 - 1 tablespoon baking powder
11 - 3/4 teaspoon baking soda
12 - 3/4 teaspoon kosher salt
13 - 1 tablespoon pumpkin pie spice
14 - 1 teaspoon ground cinnamon
15 - 1/2 cup unsalted butter, softened and cut into pieces
16 - 1 (15-ounce) can pumpkin puree
17 - 4 large eggs
18 - 1/4 cup vegetable oil
19 - 1 tablespoon vanilla extract

→ Icing

20 - 1/4 cup unsalted butter, very soft
21 - 1 teaspoon vanilla extract
22 - 1/2 teaspoon kosher salt
23 - 3 tablespoons whole milk
24 - 2 cups powdered sugar

# Steps:

01 - Preheat oven to 350°F (175°C) and grease a 9x13-inch baking pan.
02 - Whisk flour, brown sugar, granulated sugar, kosher salt, cinnamon, and pumpkin pie spice in a large bowl. Pour melted butter over dry ingredients and mix until large moist crumbs form. Reserve streusel.
03 - In another large bowl, whisk together flour, granulated sugar, baking powder, baking soda, kosher salt, pumpkin pie spice, and cinnamon.
04 - Add softened butter cubes and half of the pumpkin puree to dry mixture. Beat on medium speed until a stiff dough forms.
05 - In a separate bowl, whisk the remaining pumpkin puree, eggs, vegetable oil, and vanilla extract until fully combined.
06 - Gradually add pumpkin-egg mixture to dough in three additions, mixing for 20 seconds after each, then beat for 1 minute until light and fluffy.
07 - Spread 2 cups of cake batter into prepared pan. Sprinkle 1 cup of streusel over batter. Repeat with 2 more cups batter, 1 cup streusel, then remaining batter, followed by 2 cups streusel.
08 - Bake for 35 minutes. Remove pan and quickly sprinkle remaining streusel evenly over surface.
09 - Return cake to oven and bake 10–15 minutes, or until a toothpick inserted in the center comes out clean.
10 - Allow cake to cool in the pan on a wire rack for 15–20 minutes.
11 - Beat softened butter until smooth. Add vanilla extract, kosher salt, milk, and powdered sugar. Beat until silky, adding additional milk if needed for drizzling consistency.
12 - Drizzle icing over warm cake and serve.

# Notes:

01 - For even layers, use an offset spatula to spread the batter and tap the pan to remove air pockets before adding streusel.

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